Low Sodium Yong Tau Fu

Discover a healthier twist on a beloved Southeast Asian classic with this Low Sodium Yong Tau Fu recipe—an irresistible fusion of stuffed tofu, bitter melon, eggplant, and red bell pepper, all filled with a flavorful ground chicken mixture. Using low-sodium soy sauce and chicken stock, this version is perfect for those seeking a heart-friendly yet deeply satisfying meal. Delicately steamed and simmered in a light, umami-rich broth with shiitake mushrooms and baby bok choy, each bite delivers a comforting and nourishing experience. Ready in under an hour, this wholesome dish is perfect for weeknight dinners or a cozy lunch, complete with an optional cilantro garnish for a fresh, herbaceous touch. Serve it as a standalone meal or pair it with a side of steamed rice for an authentic, balanced feast.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 1 medium Bitter melon
• 1 large Red bell pepper
• 1 medium Eggplant
• 200 grams Ground chicken
• 2 cloves Finely chopped garlic
• 2 stalks Finely chopped green onion
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Cornstarch
• 0.25 teaspoons White pepper
• 4 cups Low-sodium chicken stock
• 2 cups Water
• 80 grams Sliced shiitake mushrooms
• 100 grams Baby bok choy
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Cut the bitter melon into ½-inch rounds and scoop out the seeds to create hollow rings. Cut the red bell pepper and eggplant into large chunks, creating pockets for stuffing. Slice the tofu into squares about 2 inches thick, then make a shallow pocket in each square for stuffing.

Step 2

In a mixing bowl, combine the ground chicken with garlic, green onions, low-sodium soy sauce, cornstarch, and white pepper. Mix until well incorporated to create the stuffing mixture.

Step 3

Fill each piece of bitter melon, red bell pepper, eggplant, and tofu with a generous amount of the stuffing mixture. Press firmly to ensure the filling sticks.

Step 4

Prepare a steamer and steam the stuffed ingredients for 10–12 minutes until the chicken filling is fully cooked. Remove from the heat and set aside.

Step 5

In a large pot, bring the low-sodium chicken stock and water to a gentle boil. Add the shiitake mushrooms and simmer for 5 minutes.

Step 6

Carefully transfer the steamed stuffed vegetables and tofu into the broth. Simmer for another 5 minutes, allowing the flavors to meld.

Step 7

Add the baby bok choy to the pot and cook for 2–3 minutes until tender but still vibrant green.

Step 8

Serve the Yong Tau Fu in individual bowls, ladling the warm broth over the stuffed tofu and vegetables. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	(2923.4g)

Amount per serving	% Daily Value*
Calories	900.2

Total Fat 38.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 172.4mg	0%
Sodium 2105.3mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 28.2g	0%
Total Sugars 32.6g
Protein 88.8g	0%

Vitamin D 123.2IU	0%
Calcium 771.0mg	0%
Iron 11.4mg	0%
Potassium 4224.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 36.3%

Carbs: 28.7%